1
|
Manzanilla-Valdez M, Ma Z, Mondor M, Hernández-Álvarez AJ. Decoding the Duality of Antinutrients: Assessing the Impact of Protein Extraction Methods on Plant-Based Protein Sources. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2024; 72:12319-12339. [PMID: 38780067 PMCID: PMC11157537 DOI: 10.1021/acs.jafc.4c00380] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2024] [Revised: 05/09/2024] [Accepted: 05/10/2024] [Indexed: 05/25/2024]
Abstract
This review aims to provide an updated overview of the effects of protein extraction/recovery on antinutritional factors (ANFs) in plant protein ingredients, such as protein-rich fractions, protein concentrates, and isolates. ANFs mainly include lectins, trypsin inhibitors, phytic acid, phenolic compounds, oxalates, saponins, tannins, and cyanogenic glycosides. The current technologies used to recover proteins (e.g., wet extraction, dry fractionation) and novel technologies (e.g., membrane processing) are included in this review. The mechanisms involved during protein extraction/recovery that may enhance or decrease the ANF content in plant protein ingredients are discussed. However, studies on the effects of protein extraction/recovery on specific ANFs are still scarce, especially for novel technologies such as ultrasound- and microwave-assisted extraction and membrane processing. Although the negative effects of ANFs on protein digestibility and the overall absorption of plant proteins and other nutrients are a health concern, it is also important to highlight the potential positive effects of ANFs. This is particularly relevant given the rise of novel protein ingredients in the market and the potential presence or absence of these factors and their effects on consumers' health.
Collapse
Affiliation(s)
| | - Zidan Ma
- Food
Science and Nutrition, University of Leeds, Leeds, LS2 9JT, United Kingdom
| | - Martin Mondor
- Saint-Hyacinthe
Research and Development Centre, Agriculture
and Agri-Food Canada, Saint-Hyacinthe, Quebec Canada, J2S 8E3
- Institute
of Nutrition and Functional Foods (INAF), Université Laval, Quebec, Quebec G1V 0A6, Canada
| | | |
Collapse
|
2
|
Alvarado-Ramos K, Bravo-Nunez Á, Halimi C, Maillot M, Icard-Vernière C, Forti C, Preite C, Ferrari L, Sala T, Losa A, Cominelli E, Sparvoli F, Camilli E, Lisciani S, Marconi S, Georgé S, Mouquet-Rivier C, Kunert K, Reboul E. Improving the antinutritional profiles of common beans (Phaseolus vulgaris L.) moderately impacts carotenoid bioaccessibility but not mineral solubility. Sci Rep 2024; 14:11908. [PMID: 38789472 PMCID: PMC11126681 DOI: 10.1038/s41598-024-61475-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Accepted: 05/06/2024] [Indexed: 05/26/2024] Open
Abstract
Common beans are a common staple food with valuable nutritional qualities, but their high contents in antinutritional factors (ANFs) can decrease the bioavailability of (i) fat-soluble micronutrients including carotenoids and (ii) minerals. Our objective was to select ANF-poor bean lines that would not interfere with carotenoid and mineral bioavailability. To achieve this objective, seeds of commercial and experimental Phaseolus vulgaris L. bean lines were produced for 2 years and the bean's content in ANFs (saponins, phytates, tannins, total polyphenols) was assessed. We then measured carotenoid bioaccessibility and mineral solubility (i.e. the fraction of carotenoid and mineral that transfer into the aqueous phase of the digesta and is therefore absorbable) from prepared beans using in vitro digestion. All beans contained at least 200 mg/100 g of saponins and 2.44 mg/100 g tannins. The low phytic acid (lpa) lines, lpa1 and lpa12 exhibited lower phytate levels (≈ - 80%, p = 0.007 and p = 0.02) than their control BAT-93. However, this decrease had no significant impact on mineral solubility. HP5/1 (lpa + phaseolin and lectin PHA-E free) bean line, induced an improvement in carotenoid bioaccessibility (i.e., + 38%, p = 0.02, and + 32%, p = 0.005, for phytofluene bioaccessibility in 2021 and 2022, respectively). We conclude that decrease in the phytate bean content should thus likely be associated to decreases in other ANFs such as tannins or polyphenols to lead to significant improvement of micronutrient bioaccessibility.
Collapse
Affiliation(s)
| | - Ángela Bravo-Nunez
- Aix-Marseille Université, INRAE, INSERM, C2VN, Marseille, France
- University of Valladolid, Valladolid, Spain
| | - Charlotte Halimi
- Aix-Marseille Université, INRAE, INSERM, C2VN, Marseille, France
| | | | - Christèle Icard-Vernière
- QualiSud, Université de Montpellier, Université d'Avignon, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Chiara Forti
- Institute of Agricultural Biology and Biotechnology, National Research Council, Milan, Italy
| | - Chiara Preite
- Institute of Agricultural Biology and Biotechnology, National Research Council, Milan, Italy
| | - Luisa Ferrari
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Tea Sala
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Alessia Losa
- Council for Research in Agriculture and Economics, Research Centre for Genomics and Bioinformatics, Montanaso Lombardo, Italy
| | - Eleonora Cominelli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Milan, Italy
| | - Francesca Sparvoli
- Institute of Agricultural Biology and Biotechnology, National Research Council, Milan, Italy
| | - Emanuela Camilli
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Silvia Lisciani
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Stefania Marconi
- Council for Agricultural Research and Economics, Research Centre for Food and Nutrition, Rome, Italy
| | - Stephane Georgé
- Centre Technique de Conservation des Produits Agricoles, Avignon, France
| | - Claire Mouquet-Rivier
- QualiSud, Université de Montpellier, Université d'Avignon, CIRAD, Institut Agro, IRD, Université de la Réunion, Montpellier, France
| | - Karl Kunert
- Department of Plant and Soil Sciences, Forestry and Agricultural Biotechnology Institute, University of Pretoria, Pretoria, South Africa
| | | |
Collapse
|
3
|
Chen P, De Schutter K, Pauwels J, Gevaert K, Van Damme EJM, Smagghe G. Binding of Orysata lectin induces an immune response in insect cells. INSECT SCIENCE 2022; 29:717-729. [PMID: 34473412 DOI: 10.1111/1744-7917.12968] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/13/2021] [Revised: 08/18/2021] [Accepted: 08/22/2021] [Indexed: 06/13/2023]
Abstract
In mammals, plant lectinshave been shown to possess immunomodulatory properties, acting in both the innate and adaptive immune system to modulate the production of mediators of the immune response, ultimately improving host defences. At present, knowledge of immunomodulatory effects of plant lectins in insects is scarce. Treatment of insect cells with the Orysa sativa lectin, Orysata, was previously reported to induce cell aggregation, mimicking the immune process of encapsulation. In this project we investigated the potential immunomodulatory effects of this mannose-binding lectin using Drosophila melanogaster S2 cells. Identification of the Orysata binding partners on the surface of S2 cells through a pull-down assay and proteomic analysis revealed 221 putative interactors, several of which were immunity-related proteins. Subsequent qPCR analysis revealed the upregulation of Toll- and immune deficiency (IMD)-regulated antimicrobial peptides (Drs, Mtk, AttA, and Dpt) and signal transducers (Rel and Hid) belonging to the IMD pathway. In addition, the iron-binding protein Transferrin 3 was identified as a putative interactor for Orysata, and treatment of S2 cells with Orysata was shown to reduce the intracellular iron concentration. All together, we believe these results offer a new perspective on the effects by which plant lectins influence insect cells and contribute to the study of their immunomodulatory properties.
Collapse
Affiliation(s)
- Pengyu Chen
- Faculty of Bioscience Engineering, Department of Plants and Crops, Ghent University, Ghent, Belgium
- Faculty of Bioscience Engineering, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Kristof De Schutter
- Faculty of Bioscience Engineering, Department of Plants and Crops, Ghent University, Ghent, Belgium
| | - Jarne Pauwels
- Faculty of Medicine and Health Sciences, Department of Biomolecular Medicine, Ghent University, Ghent, Belgium
- VIB Center for Medical Biotechnology, Ghent, Belgium
| | - Kris Gevaert
- Faculty of Medicine and Health Sciences, Department of Biomolecular Medicine, Ghent University, Ghent, Belgium
- VIB Center for Medical Biotechnology, Ghent, Belgium
| | - Els J M Van Damme
- Faculty of Bioscience Engineering, Department of Biotechnology, Ghent University, Ghent, Belgium
| | - Guy Smagghe
- Faculty of Bioscience Engineering, Department of Plants and Crops, Ghent University, Ghent, Belgium
| |
Collapse
|
4
|
Dabravolski SA, Kavalionak YK. Effect of corn lectins on the intestinal transport of trace elements. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01261-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
5
|
Weerasooriya DK, Bean SR, Nugusu Y, Ioerger BP, Tesso TT. The effect of genotype and traditional food processing methods on in-vitro protein digestibility and micronutrient profile of sorghum cooked products. PLoS One 2018; 13:e0203005. [PMID: 30192773 PMCID: PMC6128525 DOI: 10.1371/journal.pone.0203005] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2018] [Accepted: 08/13/2018] [Indexed: 11/19/2022] Open
Abstract
Sorghum (Sorghum bicolor (L.) Moench) is one of the principal staple for millions of people in sub-Saharan Africa serving as the main sources of protein. However, protein digestibility is low in sorghum and this may be affected by processing methods. In this study 15 sorghum cultivars and one variety each of maize (Zea maize) and tef (Eragrostis tef) all of Ethiopian origin were investigated for in-vitro protein digestibility (IVPD), activity and concentration of anti-nutritional factors and micro nutrient profile in raw flour and various cooked food samples. Kafirin composition content and composition was also determined from raw flour samples of the sorghum cultivars. IVPD was significantly different between genotypes with both maize and tef superior to sorghum both in cooked and uncooked state except for the high lysine genotype Wetet Be-gunchie. Cooking significantly reduced IVPD in all crops but had only minor effect in maize. Results revealed a highly significant interaction between genotype and food processing methods where, occasionally, genotypes with highest IVPD under one processing method ended up to be the lowest under another. Trypsin inhibitor levels had a significant and negative correlation with IVPD (r2 = 0.1), while changes in phytic acid concentration and intrinsic phytase levels during processing followed opposite trends to each other. Processing increased mineral levels by 20-44% for iron and 4-29% for zinc perhaps due to degradation of phytic acid. Results demonstrated that protein digestibility and the concentration of anti- nutritional factors varied widely depending on the food type. Identification of specific genotypes for a specific food product may help improve the nutritional quality of sorghum based foods.
Collapse
Affiliation(s)
| | - Scott R. Bean
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Yohannes Nugusu
- Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia
| | - Brian P. Ioerger
- United States Department of Agriculture-Agricultural Research Service, Manhattan, Kansas, United States of America
| | - Tesfaye T. Tesso
- Department of Agronomy, Kansas State University, Manhattan, Kansas, United States of America
| |
Collapse
|
6
|
Petry N, Rohner F, Gahutu JB, Campion B, Boy E, Tugirimana PL, Zimmerman MB, Zwahlen C, Wirth JP, Moretti D. In Rwandese Women with Low Iron Status, Iron Absorption from Low-Phytic Acid Beans and Biofortified Beans Is Comparable, but Low-Phytic Acid Beans Cause Adverse Gastrointestinal Symptoms. J Nutr 2016; 146:970-5. [PMID: 27029940 DOI: 10.3945/jn.115.223693] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Accepted: 02/19/2016] [Indexed: 11/14/2022] Open
Abstract
BACKGROUND Phytic acid (PA) is a major inhibitor of iron bioavailability from beans, and high PA concentrations might limit the positive effect of biofortified beans (BBs) on iron status. Low-phytic acid (lpa) bean varieties could increase iron bioavailability. OBJECTIVE We set out to test whether lpa beans provide more bioavailable iron than a BB variety when served as part of a composite meal in a bean-consuming population with low iron status. METHODS Dietary iron absorption from lpa, iron-biofortified, and control beans (CBs) (regular iron and PA concentrations) was compared in 25 nonpregnant young women with low iron status with the use of a multiple-meal crossover design. Iron absorption was measured with stable iron isotopes. RESULTS PA concentration in lpa beans was ∼10% of BBs and CBs, and iron concentration in BBs was ∼2- and 1.5-fold compared with CBs and lpa beans, respectively. Fractional iron absorption from lpa beans [8.6% (95% CI: 4.8%, 15.5%)], BBs [7.3% (95% CI: 4.0%, 13.4%)], and CBs [8.0% (95% CI: 4.4%, 14.6%)] did not significantly differ. The total amount of iron absorbed from lpa beans and BBs was 421 μg (95% CI: 234, 756 μg) and 431 μg (95% CI: 237, 786 μg), respectively, and did not significantly differ, but was >50% higher (P < 0.005) than from CBs (278 μg; 95% CI: 150, 499 μg). In our trial, the lpa beans were hard to cook, and their consumption caused transient adverse digestive side effects in ∼95% of participants. Gel electrophoresis analysis showed phytohemagglutinin L (PHA-L) residues in cooked lpa beans. CONCLUSION BBs and lpa beans provided more bioavailable iron than control beans and could reduce dietary iron deficiency. Digestive side effects of lpa beans were likely caused by PHA-L, but it is unclear to what extent the associated digestive problems reduced iron bioavailability. This trial was registered at clinicaltrials.gov as NCT02215278.
Collapse
Affiliation(s)
| | | | - Jean Bosco Gahutu
- Department of Medical Biology, School of Medicine and Pharmacy, College of Medicine and Health Sciences, University of Rwanda, Huye, Rwanda
| | - Bruno Campion
- Council for Agricultural Research and Analysis of Agricultural Economics, Montanaso Lombardo, Italy
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC; and
| | - Pierrot L Tugirimana
- Department of Medical Biology, School of Medicine and Pharmacy, College of Medicine and Health Sciences, University of Rwanda, Huye, Rwanda
| | | | | | | | - Diego Moretti
- Institute of Food, Nutrition and Health, ETH Zurich, Zurich, Switzerland
| |
Collapse
|
7
|
Böni L, Rühs PA, Windhab EJ, Fischer P, Kuster S. Gelation of Soy Milk with Hagfish Exudate Creates a Flocculated and Fibrous Emulsion- and Particle Gel. PLoS One 2016; 11:e0147022. [PMID: 26808048 PMCID: PMC4726539 DOI: 10.1371/journal.pone.0147022] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2015] [Accepted: 12/27/2015] [Indexed: 11/19/2022] Open
Abstract
Hagfish slime is an ultra dilute, elastic and cohesive hydrogel that deploys within milliseconds in cold seawater from a glandularly secreted exudate. The slime is made of long keratin-like fibers and mucin-like glycoproteins that span a network which entraps water and acts as a defense mechanism against predators. Unlike other hydrogels, the slime only confines water physically and is very susceptible to mechanical stress, which makes it unsuitable for many processing operations and potential applications. Despite its huge potential, little work has been done to improve and functionalize the properties of this hydrogel. To address this shortcoming, hagfish exudate was mixed with a soy protein isolate suspension (4% w/v) and with a soy emulsion (commercial soy milk) to form a more stable structure and combine the functionalities of a suspension and emulsion with those of the hydrogel. Hagfish exudate interacted strongly with the soy systems, showing a markedly increased viscoelasticity and water retention. Hagfish mucin was found to induce a depletion and bridging mechanism, which caused the emulsion and suspension to flocculate, making "soy slime", a cohesive and cold-set emulsion- and particle gel. The flocculation network increases viscoelasticity and substantially contributes to liquid retention by entrapping liquid in the additional confinements between aggregated particles and protein fibers. Because the mucin-induced flocculation resembles the salt- or acid-induced flocculation in tofu curd production, the soy slime was cooked for comparison. The cooked soy slime was similar to conventional cooked tofu, but possessed a long-range cohesiveness from the fibers. The fibrous, cold-set, and curd-like structure of the soy slime represents a novel way for a cold coagulation and fiber incorporation into a suspension or emulsion. This mechanism could be used to efficiently gel functionalized emulsions or produce novel tofu-like structured food products.
Collapse
Affiliation(s)
- Lukas Böni
- Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland
| | - Patrick A. Rühs
- Complex Materials Group, Department of Materials, ETH Zürich, 8093 Zürich, Switzerland
| | - Erich J. Windhab
- Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland
| | - Peter Fischer
- Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland
| | - Simon Kuster
- Food Process Engineering Group, Institute of Food, Nutrition and Health, ETH Zürich, 8092 Zürich, Switzerland
| |
Collapse
|
8
|
Petry N, Boy E, Wirth JP, Hurrell RF. Review: The potential of the common bean (Phaseolus vulgaris) as a vehicle for iron biofortification. Nutrients 2015; 7:1144-73. [PMID: 25679229 PMCID: PMC4344581 DOI: 10.3390/nu7021144] [Citation(s) in RCA: 116] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/27/2014] [Accepted: 01/29/2015] [Indexed: 12/11/2022] Open
Abstract
Common beans are a staple food and the major source of iron for populations in Eastern Africa and Latin America. Bean iron concentration is high and can be further increased by biofortification. A major constraint to bean iron biofortification is low iron absorption, attributed to inhibitory compounds such as phytic acid (PA) and polyphenol(s) (PP). We have evaluated the usefulness of the common bean as a vehicle for iron biofortification. High iron concentrations and wide genetic variability have enabled plant breeders to develop high iron bean varieties (up to 10 mg/100 g). PA concentrations in beans are high and tend to increase with iron biofortification. Short-term human isotope studies indicate that iron absorption from beans is low, PA is the major inhibitor, and bean PP play a minor role. Multiple composite meal studies indicate that decreasing the PA level in the biofortified varieties substantially increases iron absorption. Fractional iron absorption from composite meals was 4%–7% in iron deficient women; thus the consumption of 100 g biofortified beans/day would provide about 30%–50% of their daily iron requirement. Beans are a good vehicle for iron biofortification, and regular high consumption would be expected to help combat iron deficiency (ID).
Collapse
Affiliation(s)
- Nicolai Petry
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Erick Boy
- International Food Policy Research Institute, Washington, DC 20006-1002, USA.
| | - James P Wirth
- Groundwork LLC, Crans-près-Céligny 1299 Switzerland.
| | - Richard F Hurrell
- Institute of Food, Nutrition and Health, Laboratory of Human Nutrition, ETH Zurich, 8092 Zurich, Switzerland.
| |
Collapse
|
9
|
Ferriz-Martínez R, García-García K, Torres-Arteaga I, Rodriguez-Mendez AJ, Guerrero-Carrillo MDJ, Moreno-Celis U, Ángeles-Zaragoza MV, Blanco-Labra A, Gallegos-Corona MA, Robles-Álvarez JP, Mendiola-Olaya E, Andrade-Montemayor HM, Garcia OP, Garcia-Gasca T. Tolerability assessment of a lectin fraction from Tepary bean seeds ( Phaseolus acutifolius) orally administered to rats. Toxicol Rep 2014; 2:63-69. [PMID: 28962338 PMCID: PMC5598141 DOI: 10.1016/j.toxrep.2014.10.015] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2014] [Revised: 10/19/2014] [Accepted: 10/20/2014] [Indexed: 11/04/2022] Open
Abstract
We examine the toxicological profile of Tepary Bean lectins by oral route. Tepary bean lectins showed digestion resistance up to 72 h. Tepary bean lectins induce granulocyte increase after 24 h treatment. A reduction in body weight gain was observed after 6 weeks treatment. No toxicity was observed for Tepary bean lectins after 6 weeks.
Our previous studies have shown that a lectin rich fraction (TBLF) extracted from Tepary bean seeds differentially inhibits cancer cells proliferation in vitro. Before testing the in vivo anticancer effect, the acute and subchronic toxicological assays in rats were conducted, where an oral dose of 50 mg/body weight kg was determined as the NOAEL. This study evaluated the resistance to digestion and complete blood count (CBC) after 24 h of the orally administered 50 mg/kg TBLF. The digestion resistance test showed lectins activity retention after 72 h and the CBC study showed a high level of eosinophils, suggesting an allergic-like response. Tolerability was assayed after 6 weeks of treatment by dosing with an intragastric cannula every third day per week. It was observed a transient reduction in food intake and body weight in the first weeks, resulting in body weight gain reduction of 10% respect to the control group at the end of the study. Additionally, organs weight, histopathological analysis and blood markers for nutritional status and for liver, pancreas and renal function were not affected. Our results suggest that 50 mg/kg TBLF administered by oral route, exhibit no toxicity in rats and it was well tolerated. Further studies will focus on long-term studies.
Collapse
Affiliation(s)
- Roberto Ferriz-Martínez
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Karina García-García
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Iovanna Torres-Arteaga
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | | | | | - Ulisses Moreno-Celis
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Marco Vinicio Ángeles-Zaragoza
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Alejandro Blanco-Labra
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y Estudios Avanzados del IPN, P.O. Box 629, Irapuato, Gto., C.P. 36821, Mexico
| | | | - Juan Pablo Robles-Álvarez
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Elizabeth Mendiola-Olaya
- Departamento de Biotecnología y Bioquímica, Centro de Investigación y Estudios Avanzados del IPN, P.O. Box 629, Irapuato, Gto., C.P. 36821, Mexico
| | | | - Olga Patricia Garcia
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| | - Teresa Garcia-Gasca
- Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, P.O. Box 184, Querétaro 76010, Qro., C.P. 76230, Mexico
| |
Collapse
|
10
|
Petry N, Egli I, Campion B, Nielsen E, Hurrell R. Genetic reduction of phytate in common bean (Phaseolus vulgaris L.) seeds increases iron absorption in young women. J Nutr 2013; 143:1219-24. [PMID: 23784069 DOI: 10.3945/jn.113.175067] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Iron bioavailability from common beans is negatively influenced by phytic acid (PA) and polyphenols (PPs). Newly developed low-PA (lpa) beans with 90% less PA and variable PPs might improve iron bioavailability. The aim of this study was to evaluate the influence of lpa beans on iron bioavailability in women (n = 20). We compared iron absorption from 4 different beans using a paired, double meal, crossover design. Iron absorption was measured as erythrocyte incorporation of stable iron isotopes (Fe(57), Fe(58)) from 2 lpa bean lines, one high in PPs (means ± SDs; PA = 124 ± 10 mg/100 g; PPs = 462 ± 25 mg/100 g) and one low in PPs (PA = 70 ± 10 mg/100 g; PPs = 54 ± 2 mg/100 g). The other 2 beans used were their parents with a normal PA concentration, one high in PPs (PA = 1030 ± 30 mg/100 g; PPs = 676 ± 19 mg/100 g) and one low in PPs (PA = 1360 ± 10 mg/100 g; PPs = 58 ± 1 mg/100 g). Fractional iron absorption from the lpa bean high in PPs was 6.1% (95% CI: 2.6, 14.7), which was 60 and 130% higher compared with the parent high in PPs (P < 0.001) and low in PPs (P < 0.001), respectively. The total amount of iron absorbed per test meal from the lpa bean high in PPs (372 μg; 95% CI: 160, 890) was 60 and 163% higher compared with the parent high in PPs (P < 0.001) and low in PPs (P < 0.001), respectively. Fractional iron absorption from the lpa line low in PPs (4%; 95% CI: 1.8, 8.7) was 50% higher and the total amount of iron absorbed per test meal (261 μg; 95% CI: 120, 570) was 85% higher than iron from the parent low in PPs (P < 0.001). There was no difference between the lpa beans high or low in PPs or between the parents high or low in PPs. A 90% reduction in PA leads to an increase in bioavailable iron from beans, independent of the PP concentration. The lpa mutation could be a key tool for improving iron bioavailability from beans.
Collapse
Affiliation(s)
- Nicolai Petry
- Laboratory of Human Nutrition, Institute of Food, Nutrition and Health, ETH, Zurich, Switzerland
| | | | | | | | | |
Collapse
|
11
|
Decreased mucosal iron induces an increase in intestinal iron absorption in the early stage of iron-deficiency. Nutr Res 2000. [DOI: 10.1016/s0271-5317(00)80026-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
|
12
|
Nordrum S, Bakke-McKellep AM, Krogdahl A, Buddington RK. Effects of soybean meal and salinity on intestinal transport of nutrients in Atlantic salmon (Salmo salar L.) and rainbow trout (Oncorhynchus mykiss). Comp Biochem Physiol B Biochem Mol Biol 2000; 125:317-35. [PMID: 10818266 DOI: 10.1016/s0305-0491(99)00190-x] [Citation(s) in RCA: 136] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Groups of fresh- and seawater-adapted Atlantic salmon (Salmo salar L.) and rainbow trout (Oncorhynchus mykiss) were fed diets with (SBM diet) or without (control diet) extracted soybean meal (30% of protein substituted with SBM) for 3 weeks. Average fish size per group ranged from 597 to 1763 g. One tank or net pen per species, dietary group and water salinity was used. In vitro nutrient transport (D-glucose, the L-amino acids aspartate, lysine, methionine, phenylalanine and proline, and the dipeptide glycyl-sarcosine) was measured using intact tissue (everted sleeve method) from the different postgastric intestinal regions. The dimensions of the different intestinal regions were also measured for each treatment group. Results indicate that SBM causes decreased carrier-mediated transport and increased permeability of distal intestinal epithelium for the nutrients, and the capacity of this region to absorb nutrient was diminished. Salinity may also affect the relative contribution of carrier-mediated and independent uptake to total nutrient absorption.
Collapse
|
13
|
Zhu-Salzman K, Shade RE, Koiwa H, Salzman RA, Narasimhan M, Bressan RA, Hasegawa PM, Murdock LL. Carbohydrate binding and resistance to proteolysis control insecticidal activity of Griffonia simplicifolia lectin II. Proc Natl Acad Sci U S A 1998; 95:15123-8. [PMID: 9844026 PMCID: PMC24586 DOI: 10.1073/pnas.95.25.15123] [Citation(s) in RCA: 99] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Griffonia simplicifolia leaf lectin II (GSII), a plant defense protein against certain insects, consists of an N-acetylglucosamine (GlcNAc)-binding large subunit with a small subunit having sequence homology to class III chitinases. Much of the insecticidal activity of GSII is attributable to the large lectin subunit, because bacterially expressed recombinant large subunit (rGSII) inhibited growth and development of the cowpea bruchid, Callosobruchus maculatus (F). Site-specific mutations were introduced into rGSII to generate proteins with altered GlcNAc binding, and the different rGSII proteins were evaluated for insecticidal activity when added to the diet of the cowpea bruchid. At pH 5.5, close to the physiological pH of the cowpea bruchid midgut lumen, rGSII recombinant proteins were categorized as having high (rGSII, rGSII-Y134F, and rGSII-N196D mutant proteins), low (rGSII-N136D), or no (rGSII-D88N, rGSII-Y134G, rGSII-Y134D, and rGSII-N136Q) GlcNAc-binding activity. Insecticidal activity of the recombinant proteins correlated with their GlcNAc-binding activity. Furthermore, insecticidal activity correlated with the resistance to proteolytic degradation by cowpea bruchid midgut extracts and with GlcNAc-specific binding to the insect digestive tract. Together, these results establish that insecticidal activity of GSII is functionally linked to carbohydrate binding, presumably to the midgut epithelium or the peritrophic matrix, and to biochemical stability of the protein to digestive proteolysis.
Collapse
Affiliation(s)
- K Zhu-Salzman
- Department of Entomology, Purdue University, West Lafayette, IN 47907, USA
| | | | | | | | | | | | | | | |
Collapse
|
14
|
Abstract
Today there is considerable interest in oral peptide delivery. However, oral administration of peptides is limited by a low bioavailability and a high variability in plasma levels. A review is given of the literature describing the major barriers in peptide absorption, the basic mechanisms of intestinal peptide transport, the experimental models and the pharmaceutical approaches currently used in the investigation of peptide and protein absorption processes.
Collapse
Affiliation(s)
- G Fricker
- Institut für Pharmazeutische Technologie und Biopharmazie, Ruprecht-Karls-Universität, Heidelberg, Germany.
| | | |
Collapse
|
15
|
Kim M, Lee DT, Lee YS. Iron absorption and intestinal solubility in rats are influenced by dietary proteins. Nutr Res 1995. [DOI: 10.1016/0271-5317(95)02041-0] [Citation(s) in RCA: 17] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
|
16
|
Abstract
There are a number of components present in soybeans that exert a negative impact on the nutritional quality of the protein. Among those factors that are destroyed by heat treatment are the protease inhibitors and lectins. Protease inhibitors exert their antinutritional effect by causing pancreatic hypertrophy/hyperplasia, which ultimately results in an inhibition of growth. The lectin, by virtue of its ability to bind to glycoprotein receptors on the epithelial cells lining the intestinal mucosa, inhibits growth by interfering with the absorption of nutrients. Of lesser significance are the antinutritional effects produced by relatively heat stable factors, such as goitrogens, tannins, phytoestrogens, flatus-producing oligosaccharides, phytate, and saponins. Other diverse but ill-defined factors appear to increase the requirements for vitamins A, B12, D, and E. The processing of soybeans under severe alkaline conditions leads to the formation of lysinoalanine, which has been shown to damage the kidneys of rats. This is not generally true, however, for edible soy protein that has been produced under milder alkaline conditions. Also meriting consideration is the allergenic response that may sometimes occur in humans, as well as calves and piglets, on dietary exposure to soybeans.
Collapse
Affiliation(s)
- I E Liener
- Department of Biochemistry, College of Biological Sciences, University of Minnesota, St. Paul 55108-1022
| |
Collapse
|